The Pastry Journal

03 — KITCHEN JOURNAL

What comes
next.

A living record of future projects—from the first idea to testing, adjustment and, eventually, the finished creation.

LE COMPTOIR · CHRISTMAS 2026 · FIRST EDITION

24 days of chocolate, for children and grown-ups.

My very first Advent calendar. Twenty calendars, and not one more.

Dark, Dulce and white chocolate bars in front of the Advent calendar — One chocolate bar a day, all the way to Christmas.

This year, I’m trying something new: making my first Advent calendar. I wanted to bring back that little December pleasure, when tomorrow feels almost as exciting as Christmas itself. Open a door, discover your chocolate, take a moment to enjoy it. As simple as that.

A little joy at any age

I’ve designed it for children and adults alike. Each day brings a different chocolate bar: dark, caramelised Dulce or white. Clear flavours, playful textures and the pleasure of not knowing quite what’s waiting for you.

Some bars hide little surprises, too: hazelnuts, pecans, puffed rice… Something to crunch into and discover as the 24 days unfold. I’ll tell you a little, but I’m keeping a few surprises for December!

20 calendars. That’s all.

For this first edition, I’ll make just 20 calendars at Le Comptoir. It’s a very small batch, and once those twenty are gone, I won’t be making any more. A first edition I can’t wait to share with you, whether it’s a gift or your own little December ritual.

A close-up of the chocolate bars and their Christmas messages

Chocolate bars nestled inside their Advent calendar

COVER STORY · CHRISTMAS 2026

Building a chocolate log that feels unexpectedly light

A thin chocolate roll with several visible turns, tender ganache, vanilla crémeux and a soft dark-chocolate, fleur-de-sel centre inspired by a molten cake. The outside will be brushed like tree bark, with irregular chocolate shards and crisp white-chocolate puffed rice.

FROM THE GARDEN

Fifteen kilos of mirabelles, one harvest

Confit, sorbet, poached fruit and a sauce made from every recovered juice. The work is not to add more, but to understand how many expressions one fruit can have.

ON THE BENCH

Weekend viennoiseries

Long proofs, clean lamination and a collection that changes with the season. The next question is how fillings can stay vivid through baking without compromising the dough.

FÈVE · IN DEVELOPMENT

Chocolate, texture and childhood

New ways of pairing grand cru chocolate with crisp, familiar textures: Japanese puffed rice, lightly salted biscuits and caramelised nuts.

NEXT AT LA TABLE

A dessert should finish the meal

Developing plated desserts with a clean finish: less sweetness, carefully controlled fat and enough acidity or freshness to make the last spoonful as compelling as the first.

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